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Add a photoServings: 4
Ingredients
- 1 1/2 lb Boneless lamb shoulder
- 1 c. Stock
- 3/4 c. Onions, minced
- 1/2 Tbsp. Garlic cloves, crushed
- 6 med Carrots, 3/4" pieces
- 12 ounce Turnips, 3/4" pieces
- 1/4 tsp Thyme leaves
- 1/4 tsp Rosemary, crumbled
- 1/2 tsp Black pepper
- 1 c. Chicken stock
- 2 Tbsp. Flour
Directions
- You may substitute pork shoulder or possibly beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or possibly lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender.
- Crockpot directions: pile all ingredients into crockpot and cook all day on
- LOW. When done: skim off and throw away fat. It takes less than 8 min to assemble this stew. Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs. Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months. Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs. To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot. Reduce heat, cover, and simmer 15 min, stirring twice, till vegetables are almost tender.
- Whisk chicken stock with flour till blended. Stir into stew and simmer, uncovered, 5-7 min, stirring occasionally, till gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or possibly pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 232 | 56% |
| Total Fat 25.71g | 32% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 476mg | 20% |
| Potassium 838mg | 24% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.65g | 5% |
| Protein 26.1g | 42% |
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